Hash Brown Egg Casserole Recipe

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 6 servings

6 ratings

Nutritional Guidelines (per serving)
741	Calories
50g	Fat
38g	Carbs
35g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	741
% Daily Value*
Total Fat 50g	64%
Saturated Fat 24g	118%
Cholesterol 263mg	88%
Sodium 925mg	40%
Total Carbohydrate 38g	14%
Dietary Fiber 4g	15%
Protein 35g
Calcium 864mg	66%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hash brown casserole makes a wonderful breakfast or brunch for holidays, special occasions and potlucks. Creamy and kid-pleasing, serve this hash brown egg casserole with strawberry smoothies for a filling and nutritious meal anytime.

8 large eggs
2 cups milk
16 ounces potatoes (frozen or refrigerated hash brown)
1 medium bell pepper (red, diced)
1 medium bell pepper (green, diced)
1 medium onion (diced)
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: 6 dashes hot sauce (or to taste)
2 cups cheddar cheese (shredded)
8 slices bacon (cut into 1-inch pieces)
1 cup cheese (Colby, shredded)

Gather the ingredients.
Preheat oven to 350 F. Spray a 9 x 13 pan with cooking spray.
In a large bowl, whisk together eggs and milk.
Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce, and cheddar cheese.
Stir in half of the bacon pieces.
Pour into prepared pan. Top with remaining bacon pieces and colby cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and bake another 15 to 25 minutes, until golden brown.
Let rest 5 minutes before cutting.
Serve and enjoy!